Raspberry caves

Raspberry caves, or hallongrottor as we call them, is a Swedish classic pastry cookie filled with raspberry jam, and commonly found in most bakeries and cafés as well as on the Swedish coffee table.

Raspberry caves

Ready to eat and enjoy in less than 30 minutes.

Ingredients

Makes 40-45 cookies

  • 250 g butter
  • 1.5 dl of sugar
  • 1.5 teaspoons baking powder
  • 4 – 4,5 dl flour
  • 1 dl Marsan powder (this is a Swedish product for making custard sauce and may be difficult to find in other countries. Can be replaced by corn starch + 2 tsp vanilla sugar)
  • Raspberry jam, solid (or other favorite jam) for filling

Tips: If you want to hot these cookies up a little extra you can add 1,5 dl coarsely chopped hazelnuts before starting the food processor.

Directions

Preheat oven to 200 degree C.

  • Cut butter in chunks and mix with the other ingredients except for raspberry jam, preferably in a food processor.
  • Divide the dough in half and roll out into two logs.
  • Cut each log into 20-22 pieces.

  • Roll the pieces into balls and place in small baking cups placed on a baking sheet
  • With your thumb, press a rather large indent in each ball and fill with raspberry jam.

  • Bake for 12-15 minutes. Keep an eye on the cookies so they won’t burn.

Advertisements

One thought on “Raspberry caves

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s